The Glory Of Southern Cooking: Recipes for the Best Beer-Battered Fried Chicken, Cracklin' Biscuits,Carolina Pulled Pork, Fried Okra, Kentucky Cheese
By James Villas
()
About this ebook
The definitive Southern cookbook from renowned food writer James Villas
From James Villas comes this definitive Southern cookbook, featuring fascinating Southern lore, cooking tips, and 388 glorious recipes for any occasion. It includes traditional favorites, delicious regional specialties, and new recipes from some of the South's most famous and innovative chefs, like Louis Osteen and Paul Prudhomme.
Comprehensive and authoritative, the book features favorites like buttermilk biscuits, fried chicken, grits, cornbread, and pecan pie. Plus, Villas includes colorful stories, anecdotes, and Southern lore throughout the book, adding the kind of local color and charm you'd only get in the South and only from a writer like Villas.
- Includes delicious and authentic Southern recipes for everything from cocktail and tea foods to main courses and desserts
- Features lists of ingredients, equipment, and Southern terms non-natives will want to know
- Written by James Villas, proud North Carolina native, and author of Pig and From the Ground Up
All across the South, from Maryland to Louisiana and everywhere in between, food is culture. Dig into it with James Villas and enjoy The Glory of Southern Cooking for yourself.
James Villas
JAMES VILLAS’s work has appeared in Esquire, Food & Wine, Gourmet, Bon Appétit, and the New York Times. He won James Beard Awards for Journalism in 2003 and for Pig: King of the Southern Table.
Read more from James Villas
Southern Fried: More Than 150 Recipes for Crab Cakes, Fried Chicken, Hush Puppies, and More Rating: 5 out of 5 stars5/5Pig: King of the Southern Table Rating: 4 out of 5 stars4/5Hungry for Happiness Rating: 2 out of 5 stars2/5From The Ground Up Rating: 4 out of 5 stars4/5
Related to The Glory Of Southern Cooking
Related ebooks
Cookin' It with Kix: The Art of Celebrating and the Fun of Outdoor Cooking Rating: 0 out of 5 stars0 ratingsMade in America: A Modern Collection of Classic Recipes Rating: 4 out of 5 stars4/5Cajun Pig: Boucheries, Cochon de Laits and Boudin Rating: 0 out of 5 stars0 ratingsAmerica: The Great Cookbook Rating: 4 out of 5 stars4/5Weber's New American Barbecue: A Modern Spin on the Classics Rating: 0 out of 5 stars0 ratingsSouthern Appetizers: 60 Delectables for Gracious Get-Togethers Rating: 0 out of 5 stars0 ratingsDinner At My Place Rating: 3 out of 5 stars3/5Cooking Without Borders Rating: 4 out of 5 stars4/5Bill Neal's Southern Cooking Rating: 5 out of 5 stars5/5A Century of Restaurants: Stories and Recipes from 100 of America's Most Historic and Successful Restaurants Rating: 0 out of 5 stars0 ratingsThe American Table: Classic Comfort Food from Across the Country Rating: 0 out of 5 stars0 ratingsBarbecue: a Savor the South cookbook Rating: 5 out of 5 stars5/5Sweet on Texas: Loveable Confections From the Lone Star State Rating: 0 out of 5 stars0 ratingsThe James Beard Foundation's Best of the Best: A 25th Anniversary Celebration of America's Outstanding Chefs Rating: 0 out of 5 stars0 ratingsThe 50 Best Tex-Mex Recipes: Tasty, fresh, and easy to make! Rating: 0 out of 5 stars0 ratingsTaste of Home Everyday Slow Cooker: 250+ recipes that make the most of everyone's favorite kitchen timesaver Rating: 0 out of 5 stars0 ratingsSeasons in the Wine Country: Recipes from the Culinary Institute of America at Greystone Rating: 3 out of 5 stars3/5Authentic Spanish Cooking Rating: 0 out of 5 stars0 ratingsConversations Behind the Kitchen Door: 50 American Chefs Chart Today’s Food Culture Rating: 0 out of 5 stars0 ratingsBitterman's Craft Salt Cooking: The Single Ingredient That Transforms All Your Favorite Foods and Recipes Rating: 0 out of 5 stars0 ratingsBest Brunch In LA: LA Brunch – The Best Way to Enjoy the City of Angels Rating: 0 out of 5 stars0 ratingsAmerica's Best Ribs Rating: 0 out of 5 stars0 ratings100 Perfect Pairings: Small Plates To Serve With Wines You Love Rating: 0 out of 5 stars0 ratingsAmazing Restaurant Meals You Can Trust: Unique Must-try restaurant Recipes Rating: 0 out of 5 stars0 ratingsVerglo’s Kitchen The Southern Cookbook: Our Family’s Recipes, Traditions and Memories. Rating: 0 out of 5 stars0 ratingsThe Hot Brown: Louisville's Legendary Open-Faced Sandwich Rating: 0 out of 5 stars0 ratingsPure Country Cooking: The Best of Man, That Stuff is Good! Rating: 0 out of 5 stars0 ratingsSeaside Eats: Coastal Cuisine for the Adventurous Palate Rating: 0 out of 5 stars0 ratingsUltimate Grilling Cookbook: 250 Sizzling Recipes Rating: 0 out of 5 stars0 ratingsWicked Good Burgers: Fearless Recipes and Uncompromising Techniques for the Ultimate Patty Rating: 0 out of 5 stars0 ratings
Regional & Ethnic Food For You
Mediterranean Diet Meal Prep Cookbook: Easy And Healthy Recipes You Can Meal Prep For The Week Rating: 5 out of 5 stars5/5Mediterranean Diet Cookbook Rating: 5 out of 5 stars5/5Mediterranean Diet: 70 Easy, Healthy Recipes Rating: 3 out of 5 stars3/5Cook Anime: Eat Like Your Favorite Character—From Bento to Yakisoba: A Cookbook Rating: 4 out of 5 stars4/530 Day Mediterranean Diet Meal Plan: Ultimate Weight Loss Plan With 100 Heart Healthy Recipes Rating: 4 out of 5 stars4/5Taste of Home 201 Recipes You'll Make Forever: Classic Recipes for Today's Home Cooks Rating: 5 out of 5 stars5/5The Southern Slow Cooker Bible: 365 Easy and Delicious Down-Home Recipes Rating: 0 out of 5 stars0 ratingsThe Ultimate Mediterranean Cookbook Over 100 Delicious Recipes and Mediterranean Meal Plan Rating: 0 out of 5 stars0 ratingsThe Worst-Case Scenario Survival Handbook: Expert Advice for Extreme Situations Rating: 3 out of 5 stars3/5Let's Cook Japanese Food!: Everyday Recipes for Authentic Dishes Rating: 4 out of 5 stars4/5Everyday Slow Cooking: Modern Recipes for Delicious Meals Rating: 5 out of 5 stars5/5The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes Rating: 5 out of 5 stars5/5Mediterranean Diet: A Complete Guide: 50 Quick and Easy Low Calorie High Protein Mediterranean Diet Recipes for Weight Loss Rating: 0 out of 5 stars0 ratingsMooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries Rating: 5 out of 5 stars5/5New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup Rating: 4 out of 5 stars4/5One Bowl Meals Cookbook Rating: 4 out of 5 stars4/5The Prairie Homestead Cookbook: Simple Recipes for Heritage Cooking in Any Kitchen Rating: 5 out of 5 stars5/5The Everything Mediterranean Diet Book: All you need to lose weight and stay healthy! Rating: 4 out of 5 stars4/5The Tucci Cookbook Rating: 4 out of 5 stars4/5America's Most Wanted Recipes: Delicious Recipes from Your Family's Favorite Restaurants Rating: 4 out of 5 stars4/5The Everlasting Meal Cookbook: Leftovers A-Z Rating: 5 out of 5 stars5/5Ready or Not!: 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo Rating: 4 out of 5 stars4/5Joy of Cooking: 2019 Edition Fully Revised and Updated Rating: 4 out of 5 stars4/5Edna Lewis: At the Table with an American Original Rating: 4 out of 5 stars4/5Cajun Cookbook: Discover the Heart of Southern Cooking with Delicious Cajun Recipes Rating: 5 out of 5 stars5/5Rao's Recipes from the Neighborhood: Frank Pelligrino Cooks Italian with Family and Friends Rating: 3 out of 5 stars3/5Matty Matheson: A Cookbook Rating: 0 out of 5 stars0 ratingsKorean Home Cooking: Classic and Modern Recipes Rating: 5 out of 5 stars5/5Saveur: The New Classics Cookbook Rating: 4 out of 5 stars4/5
Reviews for The Glory Of Southern Cooking
0 ratings0 reviews
Book preview
The Glory Of Southern Cooking - James Villas
Cocktail & Tea Foods
dingbat.pngPimento Cheese Spread
Kentucky Beer Cheese
Basil-Avocado Cheese Spread
Jezebel
Shrimp Paste with Gin
Pearl’s Chicken Liver Spread
Chilled Country Ham Mousse
Spinach and Water Chestnut Dip
Hot Shrimp and Crab Dip
Shrimp Deviled Eggs
Cajun Popcorn with Garlic Mayonnaise
Deviled Crabmeat Balls
Glazed Chicken Wings with Blue Cheese Dip
Sausage-Stuffed Mushrooms
Country Ham and Broccoli Tartlets
Blue Cheese Straws
Benne Bits
Pecan-Cheese Biscuits
Shrimp Toast
Cocktail Orange Pecans
Fried Dill Pickles
Vicksburg Tomato Sandwiches
Pimento Cheese Spread
Makes about 3 cups
Ruth, honey,
bawls Hoppin’ John
Martin Taylor over the phone to Ruth Fales at the Pinckney Cafe in Charleston, South Carolina. I’m sending two hungry friends over for pamenuh cheese sandwiches, so pile it on heavy.
Of course, every Southerner thinks he or she knows what constitutes perfect pimento cheese, and even the few non-Southerners who know what the spread is can have a very resolute idea of how it should be made. In the South, PC is used for sandwiches, turned into dips and festive balls, and incorporated in burgers and breads, but never is it more popular than when spread on crackers or stuffed into celery for cocktail parties. While self-styled experts add everything to it from minced onion, garlic, hot peppers, and olives to horseradish and Tabasco, I say there’s still nothing like the simple, classic PC that I make at least once a week and keep in the refrigerator. Without question, it’s the most distinctive and sensual of all Southern spreads.
¹⁄2 pound extra-sharp white Vermont cheddar cheese
¹⁄2 pound extra-sharp New York State cheddar cheese
One 7-ounce jar pimentos, drained
¹⁄2 teaspoon freshly ground black pepper
Salt to taste
Cayenne pepper to taste
²⁄3 cup mayonnaise
Finely grate the two cheeses into a mixing bowl. On a plate, mash the pimentos well with a fork till they’re very pulpy. Add them to the cheeses along with the pepper, salt, and cayenne, and mix till well blended. Using a fork, fold in the mayonnaise and mash till the spread is smooth, adding a little more mayonnaise if it appears too dry.
Scrape the spread into a jar or crock, cover well, and refrigerate for at least 2 hours before serving with crackers or using to make pimento cheese finger sandwiches. Keeps up to 1 week tightly covered in the refrigerator.
dingbat_w_rule_top.pngContrary to what most people think, the large, red, heart-shaped pimento pepper that plays such an important role in Southern cooking is not the same as its humbler cousin, the red bell pepper. (Pimentos are indigenous to the Americas and were taken back to Spain by Columbus.) Today, virtually all pimentos are canned in the states of Georgia and Tennessee, making them available nationwide.
dingbat_w_rule_bottom.pngKentucky Beer Cheese
Makes about 2¹⁄2 cups
Legend has it that this addictive spread/dip was created about a century ago in a Louisville saloon and served with crackers to any customer ordering a five-cent lager. Today in Kentucky, there are as many varieties of beer cheese as hot browns, some spread on crusty bread, crackers, and rye rounds, others used as dips for raw vegetable sticks. It can be made with all cheddar or a combination of cheeses, and each host or hostess has his or her favorite (and secret) seasonings. Since beer cheese keeps well, covered, in the refrigerator for up to a week, I usually make it (like Pimento Cheese Spread, opposite) in large quantities, ready to serve at last-minute cocktail get-togethers or teas.
¹⁄2 pound extra-sharp aged cheddar cheese
One 8-ounce package cream cheese, at room temperature
1 garlic clove, minced
1 tablespoon minced fresh chives
¹⁄2 teaspoon dry mustard
1 tablespoon Worcestershire sauce
Tabasco sauce to taste
¹⁄4 teaspoon salt
1 cup lager beer
Shred the cheddar finely into a large mixing bowl, add the cream cheese, and mash with a fork till well blended. Add the garlic, chives, dry mustard, Worcestershire, Tabasco, and salt and beat with an electric mixer till well blended. Gradually add the beer, beating till the spread is smooth. (To transform the spread into a dip, beat in about ¹⁄4 cup more beer.) Scrape into a crock, cover tightly, and chill overnight.
Serve the spread with toast points, crackers, or rye rounds (or as a dip, with raw vegetable sticks).
Basil-Avocado Cheese Spread
Makes about 2 cups
I have two friends in St. Petersburg, Florida, who love fresh basil so much that they grow it year round in enormous whiskey barrels and use it to make everything but ice cream. While silky avocado–cream cheese spread is certainly nothing new at Southern cocktail parties, when my obsessed friends decided to perk it up with a little basil, it was transformed into a modern wonder. Serve the spread with a wide assortment of crackers or toasted bagel chips.
2 large ripe avocados, peeled, seeded, and cut into chunks
3 scallions (part of green tops included), chopped
¹⁄3 cup chopped fresh parsley leaves
3 tablespoons chopped fresh basil leaves
2 garlic cloves, chopped
2 tablespoons fresh lime juice
Salt and freshly ground black pepper to taste
One and one-half 8-ounce packages cream cheese, cut into pieces and softened
In a blender or food processor, blend together the avocados, scallions, parsley, basil, garlic, lime juice, and salt and pepper till smooth. Scrape the mixture down the sides, add the cream cheese, and blend 1 minute longer. Scrape the spread into an attractive serving bowl, cover with plastic wrap, and chill at least 1 hour or till firm.
Jezebel
Makes about 3¹⁄2 cups
I assume that this unique, fiery spread was named after the evil biblical temptress, but whatever its linguistic source, Jezebel, which has as many variations as pimento cheese and shrimp paste, seems to be indigenous to piedmont North Carolina. My sister made a wicked Jezebel, but this one, created by an old friend in Charlotte, has to be one of the best I’ve ever been served. I’ve never seen the spread even mentioned in the most comprehensive Southern cookbooks.
One 18-ounce jar pineapple preserves (or, if necessary, peach preserves)
One 10-ounce jar apple jelly
¹⁄4 cup cider vinegar
2 tablespoons prepared horseradish
1 tablespoon cracked black peppercorns
1 teaspoon dry mustard
¹⁄8 teaspoon salt
Two 8-ounce packages cream cheese
In a large bowl, combine the preserves, jelly, and vinegar and stir till well blended. Add the horseradish, peppercorns, mustard, and salt and stir till well blended. Chill the spread, covered, at least 2 hours, then spoon it over the cream cheese on two crystal serving plates or trays and serve with assorted crackers.
Shrimp Paste with Gin
Makes about 2 cups
When I told Savannah food expert Damon Lee Fowler that I was putting a little gin in my shrimp paste, he simply frowned. When I told Charleston’s major authority on Lowcountry cookery, Hoppin’ John
Martin Taylor, he raged, Have you gone stark raving mad?
Heaven knows what either would say if I shared my conviction that shrimp paste might be traced back to English potted shrimps! In any case, on tea tables, at formal buffets and cocktail parties, and even for breakfast, shrimp paste has to be one of the most distinctive and sublime regional creations ever devised. The spread, made locally with tiny, sweet inlet shrimp, has been around for centuries, and while it does lend itself to different seasonings, modern versions that include everything from cream cheese to mayonnaise to canned soups should be outlawed. Serve the paste on benne (sesame) crackers or toast points.
1¹⁄2 pounds fresh shrimp
¹⁄2 lemon
3 tablespoons gin
1 tablespoon minced scallions (white parts only)
2 tablespoons fresh lemon juice
¹⁄4 teaspoon dry mustard
¹⁄8 teaspoon ground mace or nutmeg
Pinch of cayenne pepper
8 tablespoons (1 stick) butter, softened
Salt and freshly ground black pepper to taste
Chopped fresh parsley leaves
Place the shrimp and lemon in a large saucepan with enough water to cover and bring to a boil. Remove from the heat, let stand for 1 minute, and drain. When the shrimp are cool enough to handle, peel, devein, and cut them in half.
In a blender or food processor, combine the boiled shrimp, gin, scallion, lemon juice, mustard, mace (or nutmeg), and cayenne and process just long enough to chop the shrimp coarsely. Transfer the mixture to a large mixing bowl, add the butter and salt and pepper, and mix with a wooden spoon till the shrimp mixture and butter are well blended. Pack the mixture into a crock, cover with plastic wrap, and chill at least 2 hours.
When ready to serve, sprinkle chopped parsley over the top.
Pearl’s Chicken Liver Spread
Makes about 3 cups
Although Pearl Byrd Foster operated one of the most innovative and successful restaurants in Manhattan (Mr. & Mrs. Foster’s Place) during the 1960s and 1970s, she never forgot her roots in Virginia, a fact that was reflected in dishes such as this simple spread she would whip up for private cocktail and wine receptions. What makes the spread so Southern, of course, is the cream cheese and bourbon, and if you want to give it even more flavor dimension, add a pinch or so of ground